Hershey's Peppermint Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 10

Chill Time: 30

Total Time: 1

Servings: cookies

Calories: 171kcal

Author: Lord Byron's Kitchen

These soft chocolatey Hershey's Peppermint Cookies are baked and then topped with a peppermint kiss as soon as they come out of the oven. Once softened, the kiss is swirled to cover the top of the cookie and then drizzled with melted white chocolate.

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Ingredients

1 cup unsalted butter, softened
2 cups sugar
1 teaspoon peppermint extract
2 large eggs, room temperature
2 cups all purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt (If you use salted butter, do not add the extra salt.)
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 teaspoon vegetable shortening or coconut oil
36 Hershey's Peppermint Kisses, unwrapped

Instructions

Add the softened butter and 1 1/2 cups of the sugar to a large mixing bowl. Beat the two together for 2-3 minutes until the mixture is light and creamy. Be sure to scrape down the bowl with a rubber spatula half way through beating.
Add the extract and eggs. Beat into the butter mixture until well incorporated.
Next, measure out the flour, cocoa powder, baking soda, and salt. Dump these ingredients into the butter and egg mixture. With your beater on a low speed, beat the dry ingredients into the wet ingredients until just mixed through. The dough will form a ball. Once done, place the bowl of cookie dough into the fridge for 30 minutes.
In the meantime, prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside. Place the remaining ½ cup of sugar into a separate bowl and set it aside. When ready to bake, preheat the oven to 350 degrees F.
Portion the chilled cookie dough into slightly heaping tablespoons. Roll into a ball into the remaining half cup of sugar and place on the prepared baking sheet. Leave two inches of space between each cookie.
Bake for 10 minutes.
Remove from the oven and immediately top each cookie with an unwrapped Hershey’s Peppermint Kiss.
Allow the cookies to sit on the baking sheet for 5 minutes before using a teaspoon to smooth and swirl each melted Hershey’s Kiss.
Allow to fully cool.
Place the white chocolate chips and the milk chocolate chips into separate, microwavable bowls. Microwave at 50% speed in 30 second increments, stirring well with a rubber spatula between each increment. Do this until both chocolates are melted and smooth.
Transfer each chocolate to a resealable sandwich bag and cut just the tip from one lower corner with your scissors. Use the bag to gently and carefully squeeze the melted chocolate out in a drizzle over the cookies.
Transfer the cookies to a wire cooling rack to finish cooling.

Nutrition